Chef Of The Month July 2017: Carl Semple

Carl Semple, Merewood Country House Hotel

As with a lot
of chefs I started in the kitchens washing pots in Bars and Pubs in around Wrexham
where I was brought up.

My first job
as a chef was at Carden Park @ Chester whilst I was at college, I started full time once I had finished the course,
working with Graham Tinsley over the following 2yrs I gained a wealth of
experience and knowledge that was to carry me forward throughout my carrier.

I then moved
to Holt Lodge Hotel @ Wrexham which was largely a corporate and wedding led venue.
From here I remained in Wales but moved to the coastal town of Abersoch and to
the 2 rosette Porth Tocyn Hotel adding to my AA rosette experience.

My next move
was to take me to America and to Boca West Country Club in Boca Raton, Florida.
This was catering on a scale that I had never experienced before serving on
average 5,000 meals per day. I was part of a vast team of chefs serving
differing styles of food through multiple restaurants, bars and cafes, from the
formal Panache restaurant through to the pool side bar.

I returned to
England and Soughton Hall @ Northop where I was to meet and work for the first
time with Jamie who is now my Sous Chef @ Merewood.

From here I
moved up to the Lake District to work for English Lakes Hotels @ The Water Head
in Ambleside and then onto The Low Wood Hotel.

In 2007 I
started what was to be the first of 2 stints at The Merewood Hotel as Sous Chef
to my now great friend and long serving Head Chef Leon Whitehead. He helped me
further expand my knowledge of food and the kitchen, which I used to good
effect when seeking to further my career I took up the position of Head Chef @
The Wheatsheaf in Brigsteer. It was here that I gained my first AA rosette.

When the
Wheatsheaf closed down, at a loose end I moved back to The Merewood Hotel to
work with Leon. During this time I went on work experience to Cliveden House @
Taplo and Galvin @ windows London. In 2015
Leon left to open his own restaurant. I was offered the position of Head Chef
which I took with no hesitation. In 2016 the team and I gained our first AA
Rosette and this soon was followed in 2017 with the hard work and dedication of
Jamie and the team with a Second AA Rosette.

Dish

Cured Beef

140g of Sea
Salt

140g of Maple
sugar

125ml of Carola
Oil

1tsp of Pepper
Flakes

1tsp of Fresh
Ginger

1tsp of Chopped
Star Anise

Pinch of Ground
Cloves

1 x Rump
Fillet of Beef

Horseradish Cream

2tbsp of Grated
Horseradish

Zest of 1
Lemon

1tbsp of Dijon
Mustard

45ml of Maple
Syrup

1cup of Double
Cream

Tabasco to taste

Pinch of Chopped
Fresh Herbs

Garnish

Confit Egg Yolk

Pickled Shallot Rings

Bone Marrow Croutons

Onion Ash

Capers

English Mustard Mayo

1Mix first list of ingredients and coat the Rump
Fillet then vac and leave for 36hrs.

2Then place into freezer to temper for 1-2hrs
before slicing.

3Mix all the ingredients for the Horseradish
Cream together and season to taste with the Tabasco.